CERTIFIED PROFESSIONAL FOOD SAFETY
UPDATED EXAM QUESTIONS AND
CORRECT ANSWERS
●● Characteristics of bacterial spores
Answer: Resistant to stress, extreme temperatures (hot and cold) and
loss of moisture. Cannot reproduce or make toxin.
●● Mesophilic bacteria
Answer: Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
●● Four stages of bacterial growth
Answer: 1. Lag
2. Log
3. Stationary
4. Death
●● Types of ROP (Reduced Oxygen Packaging)
Answer: - Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
,- Cool-Chill Packaging
- Sous Vide
●● Temperatures for Reheating Food
Answer: 165F within 2 hours (*Exception: commercially processed food
in an intact package only has to be reheated to 135F)
●● Cooking temperature for roast
Answer: 130F for 112 minutes or 145F for 4 minutes.
●● Items with minimum cooking temperature of 165F
Answer: - Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites
or stuffing containing fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes after
removing from microwave oven. Also must be covered stirred and
rotated half way through the cooking cycle.)
●● Items with minimum cooking temperatures of 155F
Answer: - Raw eggs NOT for immediate service (buffet line)
- Comminuted commercially raised game animals and exotic species of
game animal
- Comminuted fish and meats
,- Injected meats
- Ratites
●● Items with minimum cooking temperatures of 145F
Answer: - Raw eggs for immediate service by a consumer's order
- Commercially raised game animals and exotic species of game animals
under a voluntary inspection program
- Fish, Pork and Meat not otherwise specified
●● Bacterial Infection
Answer: Caused by a live pathogen in your body. Often produces a
fever. Longer onset time (1-2 days). More likely to cause diarrhea.
●● Five steps for proper cleaning and sanitizing
Answer: 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
●● Bacterial Intoxication
Answer: Caused by a toxin produced bacteria in the food before you eat
it. Bacteria may be dead when you eat the food. Does not produce a
, fever. Shorter onset time (typically measured in hours). More likely to
cause vomiting. (Bacillus cereus, Clostridium botulinum,
Staphylococcus)
●● Phosphatase Test
Answer: Used to check for proper Pasteurization in Milk. Absence of
alkaline phosphatase indicates milk was properly pasteurized.
●● UHT pasteurization
Answer: Ultra High temperature that not only kills pathogens, but also
spoilage bacteria.
●● Requirements to prevent Clostridium botulinum in ROP foods
Answer: - Maximum water activity = .91
- Maximum pH = 4.6
- Maximum shelf life = 14 days
- Maximum temperature = 41F
- High concentration of competing organisms
●● Five symptoms that automatically mean exclusion
Answer: - Vomiting
- Jaundice
- Diarrhea
UPDATED EXAM QUESTIONS AND
CORRECT ANSWERS
●● Characteristics of bacterial spores
Answer: Resistant to stress, extreme temperatures (hot and cold) and
loss of moisture. Cannot reproduce or make toxin.
●● Mesophilic bacteria
Answer: Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
●● Four stages of bacterial growth
Answer: 1. Lag
2. Log
3. Stationary
4. Death
●● Types of ROP (Reduced Oxygen Packaging)
Answer: - Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
,- Cool-Chill Packaging
- Sous Vide
●● Temperatures for Reheating Food
Answer: 165F within 2 hours (*Exception: commercially processed food
in an intact package only has to be reheated to 135F)
●● Cooking temperature for roast
Answer: 130F for 112 minutes or 145F for 4 minutes.
●● Items with minimum cooking temperature of 165F
Answer: - Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites
or stuffing containing fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes after
removing from microwave oven. Also must be covered stirred and
rotated half way through the cooking cycle.)
●● Items with minimum cooking temperatures of 155F
Answer: - Raw eggs NOT for immediate service (buffet line)
- Comminuted commercially raised game animals and exotic species of
game animal
- Comminuted fish and meats
,- Injected meats
- Ratites
●● Items with minimum cooking temperatures of 145F
Answer: - Raw eggs for immediate service by a consumer's order
- Commercially raised game animals and exotic species of game animals
under a voluntary inspection program
- Fish, Pork and Meat not otherwise specified
●● Bacterial Infection
Answer: Caused by a live pathogen in your body. Often produces a
fever. Longer onset time (1-2 days). More likely to cause diarrhea.
●● Five steps for proper cleaning and sanitizing
Answer: 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
●● Bacterial Intoxication
Answer: Caused by a toxin produced bacteria in the food before you eat
it. Bacteria may be dead when you eat the food. Does not produce a
, fever. Shorter onset time (typically measured in hours). More likely to
cause vomiting. (Bacillus cereus, Clostridium botulinum,
Staphylococcus)
●● Phosphatase Test
Answer: Used to check for proper Pasteurization in Milk. Absence of
alkaline phosphatase indicates milk was properly pasteurized.
●● UHT pasteurization
Answer: Ultra High temperature that not only kills pathogens, but also
spoilage bacteria.
●● Requirements to prevent Clostridium botulinum in ROP foods
Answer: - Maximum water activity = .91
- Maximum pH = 4.6
- Maximum shelf life = 14 days
- Maximum temperature = 41F
- High concentration of competing organisms
●● Five symptoms that automatically mean exclusion
Answer: - Vomiting
- Jaundice
- Diarrhea
